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Pork - Dwaejigogi

돼지고기

Alternate Spellings; taegigogi, daegigogi, taejigogi, tae gi gogi, dwae ji go gi

The main pork cuts used in Korean cuisine are the shoulder, sirloin, sides, ribs, hocks, and the rump. The different parts are prepared in different ways to take advantage of their distinct flavors and textures.

Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4/hannaone